From Lager to Ale and Back Again What Tiger beer needed was a touch of extra acidity—preferably citric in origin—to cut through the richness of Malaysian food.
A Breakfast Soup Worth Suffering For In the rest of Malaysia, the dish known in Penang as Hokkien mee is often called hair mee.
Saved by High-Proof Spirits You know that you’re in a truly remote corner of this world when you see it: moonshine, a home-distilled, high-proof spirit made using whatever basic ingredients are available.
Penang City Guide The Noodle Master of Penang SB Tang braves the wrath of one of Penang’s most controversial hawkers to eat a Malaysian street-food masterpiece.
